This cheesy casserole is a family favorite in France. Serve with slices of baguette or another crusty bread and a green salad. To trim the endives, gently scrape off any brown from the outer leaves with a knife, then make a cone-shaped cut at the base to remove the core. ...read more

This savory dish is something between a soup and stew. It’s light but filling and makes a wonderful appetizer or a main lunch course. Gentle braising renders the garlic cloves and leeks earthy and sweet—a perfect counterpoint to the salty black olives. ...read more

This is a rich, earthy soup—perfect for a quick dinner on a chilly night. Pulsing the mushrooms in a food processor helps cut the cooking time. Cognac complements the mushrooms delicate flavors, but if you don’t have any on hand, you could substitute apple brandy or bourbon. ...read more

This dish has roots in Eastern Europe, where a traditional meal of cabbage and beets can be found on many dinner tables. Raspberry vinegar adds a delicious sweetness, but red wine vinegar can be substituted. ...read more

A touch of cream mellows and sweetens the fennel. Use a slotted spoon to drain the slices for serving, or spoon up the fennel with all its liquid and offer hot Tuscan bread to sop up the juices. ...read more